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Thursday, January 24, 2008

Apple Scones

I don't know about you, but I like to have a slightly more luxurious breakfast on the weekends. Maybe something hearty like bacon and scrambled eggs, an omelette or frittata, perhaps pancakes, or simply some nice, warm-from-the-oven bread. These scones are real easy to put together, but will definitely add that special touch to a breakfast. They're delightfully crumbly and very apple-y. I love them with a fairly sharp cheese, and a slice of smoked turkey.

Hi Anne - I am a newcomer to your blog and have been enjoying it. This scone recipe has had my mouth watering for days, so I thought I'd try it out on this snowy Sunday. And I can't believe you made this recipe work without adding milk or cream! Please let me know if there's an error. I used two smallish juicy apples but even then there wasn't nearly enough liquid (including the egg) to make a dough. So I added milk (not sure how much) quickly to try to get the right consistency, and then they needed an extra 5 minutes or so to bake. The good news is the scones turned out beautifully (we had them with ham and 4-year-old Canadian cheddar). Very yummy!

Amy, that's weird! I do indeed make them without any additional liquid, the egg seems to be plenty to get me a really sticky dough - anything more and it'd be liquid! Strange! But glad they turned out tasty anyway :)